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Lowfat Red Wine Tomato Vinaigrette | No Thanks to Cake

Since there's always tomatoes on my salad, why not add it to the vinaigrette? Another absolutely delicious recipe find...


  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • 1 medium red ripe tomato
  • 1 tsp. dijon mustard
  • 1 Tbsp. lemon juice
  • 2 Tbsp. water
  • ½ tsp. oregano
  • salt and fresh pepper, to taste
  • 1 clove garlic
  • 1 Tbsp. shallot, minced


  • Chop tomato in food processor.  Add crushed garlic, vinegar, EVOO, lemon juice, water, dijon mustard, oregano, salt and pepper.  Pulse a few times until smooth.
  • Add chopped shallot and mix well.  Set aside a few hours to allow the flavors to blend well.


Adapted from Skinnytaste